Stuffed Jowar Dal Baati — irresistibly smoky and topped with a generous drizzle of ghee, this is Rajasthani soul food at it’s best! With an aloo-mater masala stuffing and paired with hari chutney, rajasthani garlic chutney, and amla salsa, this is heaven!
Stuffed Corn Baati — perfect for the monsoon season, make use of in-season corn with this innovative twist on the Rajasthani classic dish! Baked to golden brown perfection and served with a generous drizzle of ghee and tomato peach chutney, this is a Rajasthani’s comfort food leveled up! WATCH HOW TO MAKE RAJASTHANI STUFFED CORN BAATI: Corn is in-season right now and I promise you this is the best way to use it this monsoon! We’ll give our corn kernels a quick pulse and set this aside. To make our baatis, we’ll add atta, suji, salt, ajwain, baking powder, and oil. Use your hands to knead this into a semi-soft dough. We’ll also add some yogurt to help with binding. You might need to add some water to help it come together but make sure you don’t make a very hard dough. Let this rest covered while we make the stuffing. In a pan, heat oil and add cumin seeds, hing, and corn and let this sauté. Add in ginger and green chili paste and …
Ema Datshi Fondue – rich and velvety, this upgraded cheese fondue takes on a spicy twist with this viral Bhutanese dish! With chilies, bell peppers, onions, and garlic, these bold and bright flavors pair really well with a mix of homemade and store-bought accompaniments! WATCH HOW TO MAKE EMA DATSHI FONDUE: For the ema datshi, heat oil and add in your onions and garlic. Let these sauté for just a minute and then add in all your sliced chilies and some bell peppers for color and crunch. Give this a mix and in goes some water while we let this simmer so the veggies get cooked. Now it’s time to go in with our cheese! I used a mix of shredded Amul cheese and mozzarella cheese. Give this a mix and let this cook until the cheese starts to melt and you see this become nice and melty. Since we want the fondue to have a really silky and velvety texture, I even like adding a little cornstarch slurry at the end too. For one …
Pineapple Dal with Coconut Rice — with a sweet and sour kick that pairs so well with the warm, comforting dal, this is such a unique way to enjoy the ultimate Indian comfort food! Pair this with a simple yet aromatic coconut rice and aloo ghee roast, and this effortless meal is the perfect way to make even the simplest meals fun! WATCH HOW TO MAKE PINEAPPLE DAL WITH COCONUT RICE: We’ll start by soaking and boiling our toor dal (lentils) with some turmeric and salt. In a pan, we’ll heat ghee along with cumin seeds, curry leaves, red chili, and asafoetida. Then, we’ll go in with our ginger, garlic, and green chilies and let this saute. Now ,we’ll add tomatoes and let them release their water. For the sweet and sour kick, add chopped pineapple with red chili powder and turmeric. Give this a mix and we’ll let this simmer with some water to let the oil release and so those flavors develop. I also like to add a bit of tamarind pulp to …
Dal Baati — a quick and simple version of a Rajasthani classic! Spicy tadka dal is paired with soft, melt-in-mouth masala and plain baatis with a drizzle of ghee! I have so many childhood memories enjoying dal baati and my kids love it too. There’s nothing better than keeping traditions from back home alive here in the US! WATCH HOW TO MAKE RAJASTHANI MASALA & PLAIN BAATI WITH DAL: To make the masala baati, I’ve used a mix of wheat flour, makki ka atta, besan, and along with some spices, ginger and cilantro. We’ll add in some ghee and water and knead until soft. While this is resting, let’s make the plain baatis that turn out so soft! We’ll mix aata with suji, baking powder, ajwain, ghee, and water. Then we’ll add yogurt to make for that melt in your mouth texture. Knead this well and set aside. Then we’ll shape the baatis into balls with a little divet on top and bake. To make this quick Rajasthani dal we’ll roast our whole spices and …
Paneer Tikka Sushi Bake — when you’re craving sushi next, skip the usual takeout for this Indian-inspired sushi bake that combines traditional flavors with an Indian twist, all baked to perfection in the oven! Featuring Maya Kaimal’s Tikka Masala Sauce that is just bursting with flavor and simple toppings like pickled onions, fresh mango, and a drizzle of sriracha mayo, this is a fool-proof way to deliver on flavor and novelty! WATCH HOW TO MAKE PANEER TIKKA SUSHI BAKE: Maya Kaimal is one of my favorite brands for when I’m looking for authentic Indian sauces for a quick meal! You can find all of Maya Kaimal’s simmer sauces at your closest Indian or Asian store. I especially love their Tikka Masala sauce — the paneer soaks up all the warm, subtle spices and, when paired with fresh cucumber, sushi rice, and hoisin sauce, it’s the perfect fusion of Japanese and Indian! Paneer Tikka Sushi Bake — when you’re craving sushi next, skip the usual takeout for this Indian-inspired sushi bake that combines traditional flavors with …
This creamy bowl of Indian style risotto is seasoned with various spices and ingredients. The flavors of this comforting meal with ghee and served with raita, papad, pickle and chutney are so soothing that they’ll warm your heart after a long day!
Dal Dhokli – this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!
Tomato Beetroot Rasam with Coconut Rice – topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors, taking this traditional South Indian soup to the next level!
One-Pot Spanish Vegetable Paella – delicately flavored with saffron and paprika, this vegetarian paella is the perfect escape! Taste the vibrant vegetables and spices and bask in Spanish sun, all from the comfort of your home!
